Three layers of sins...the bottom, a dense dark chocolate fudge cake with freshly toasted & chopped hazelnuts, the middle, a creamy chocolate mousse and the top, swirled chocolate gauche then decorated with silver sugar pearls.
A multi-layered cake, with sponge cake, hazelnut praline butter cream, chocolate gauche, and covered with a dark chocolate glaze.
Size: (8") - Serving 8-10 people
A Pear and Almond tart (Tarte Bourdaloue) is made with shortbread tart dough, filled with almond cream and slices of poached pear. The pear is poached in white wine, water, sugar, lemon and spices, and finally brushed with apricot glaze after baking.
Made with sweet tart dough, filled with cream legere (custard and whipped cream), decorated with fresh fruit and finally glazed with the apricot glaze. This tart is best eaten in 2 days and should be kept in the refrigerator.
Apple Almond tart is made with shortbread tart dough, filled with almond cream (made from butter, ground almond, eggs, sugar and wheat flour) and apple slices, and finally brushed with apricot glaze after baking.
An Austrian torte with a lattice design on top of the pastry. Linzer Torte is a short, crumbly pastry made of flour, butter, eggs, spices (cinnamon, and cloves), and ground nuts (hazelnuts and almonds). It is covered with a thin layer of almond cream and filled with freshly made raspberry jam and covered by a lattice of dough strips.